Pork Chops In Tomato Chorizo Food

STEWED TOMATO PORK CHOPS

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

GRILLED PORK CHOPS WITH CLAMS AND CHORIZO

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut 1/4 inch off tops of garlic heads and put heads, cut sides up, on a sheet of foil. Drizzle with 1 tablespoon olive oil and wrap tightly in foil, then roast in oven until garlic is soft when pierced with tip of a knife, about 45 minutes.
• While garlic roasts, heat remaining 1/4 cup olive oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking. Add bay leaves and cook, stirring, until leaves begin to brown, about 10 seconds. Reduce heat to moderate, then add onion, carrot, celery, and chorizo and cook, stirring occasionally, 2 minutes. Add tomatoes, tomato paste, cloves, red-pepper flakes, and black pepper and cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add wine and bring to a boil, then add broth and reserved clam juice. Simmer, uncovered, until reduced to about 2 cups, about 15 minutes.
• While tomato sauce simmers, squeeze pulp from garlic cloves and force through a medium-mesh sieve into a bowl using a rubber spatula, discarding solids. Whisk purée into tomato sauce. Discard bay leaves and cloves, then keep sauce warm while grilling chops.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above grill rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Pat pork chops dry and sprinkle on both sides with salt. Grill pork chops on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted 2 inches into center of a chop (do not touch bone) registers 145°F, 12 to 14 minutes total. Transfer chops to a plate and keep warm, loosely covered with foil.
• Add clams to sauce and cook just until clams plump and edges begin to curl, 30 to 45 seconds. Stir parsley into sauce along with any meat juices accumulated on plate.
• Serve chops topped with clams and sauce.

TOMATO BRAISED SICILIAN PORK CHOPS

Steps:

• Preheat the oven to 325 F
• Season the pork chops on each side with coarse sea salt and cracked black pepper. Add as much or little pepper as you like, but I always advise going a little heavier than you think on the salt because it never seems to be enough when it's cooked.
• Add 2 tablespoons of olive oil to a large ovenproof skillet over medium-high heat. Add the pork chops and sear on each side for 2 minutes.
• Transfer the pork chops to a tray while you start the tomato sauce.
• Add the chopped onions and garlic to the large ovenproof skillet over medium heat and saute for 1 minute or until fragrant. *add more olive oil if needed
• Add the hand-crushed tomatoes and half the basil to the pan and bring the sauce to a light boil.
• Add the pork chops back to the pan. The tomato should come close to covering the pork chops. It's okay if it does cover them.
• Cover the pan tightly with foil and bake for 2 hours and 15 minutes at 325 degrees.
• Reseason the sauce as needed and add the remainder of the basil to the sauce.*If the sauce is too thick add a little water. If the sauce is not thick enough you can let it simmer for another 20-30 minutes on the stovetop or back in the oven.
• Remove the finished pork chops from the pan and serve with pasta, rice or potatoes. Save the extra sauce, it's amazing!

SPICY TOMATO PORK CHOPS

Steps:

• In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.

CHORIZO AND PORK CASSEROLE

Steps:

• Put the flour into a plastic bag and add the pork ( dividing into two lots is better) shake in bag and take out the meat shaking off any extra flour.
• Heat most of the oil in a large skillet on medium to high adding the meat and seal then place the meat in a casserole dish.
• Add the remaining oil and cook the onion, garlic, celery and capsicum, chilli and the chorizo a for a few minutes until it starts to get soft then add the paprika, tomatoes, wine and the chicken stock. simmer for a minute or two, and season with salt and pepper.
• Add to the pork and either cook in a moderate oven for 1 1/2 hours or in your microwave, starting on high for 2-3 minutes then set on simmer for 30 minutes.
• Serve with mashed potatoes and vegetables - or with rice.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

PORK CHOPS WITH SEASONED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Arrange sliced onions on the bottom of a casserole dish.
• Lay pork chops over onions.
• Season with salt and pepper.
• If you use the mushrooms put them on top of pork chops then cover with tomatoes.
• Bake, covered for 1 hour.
• Remove cover and bake for 30 minutes longer.

CHORIZO STUFFED PORK CHOPS

Steps:

• Preheat oven to 400°F
• In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
• When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
• In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
• Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
• To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.